Thursday, August 30, 2012

Chocolate Zucchini Cake

I know at least one of you has a huge zucchini sitting on your counter just waiting to be baked. Am I right? (Wanna know a secret? I have three.) Here's another zucchini recipe to help you clear that counter-top!

2. With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini.

3. Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.

4. Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.